This Monkey Bread Is Here for You

Human bodies need cinnamon and sugar to function. That's an ironclad fact we got from a completely legit Harvard study published next year. Take that medicine by the spoonful like the nourishing vitamin it is—or just eat monkey bread, which is a fluffy and sticky vehicle for consuming this mystical superfood combo.

Baker Casie Rubio from Proof Bakeshop, one of our favorite new bakeries of the year in Atlanta knows all about it. It was the first pastry she ever ate at Proof. Now, she's a monkey bread pro who has mastered the ideal dough-to-goo ratio that allows the bun to pull apart easily, stay permanently moist, and maximize cinnamon-sugar coverage. And she explained every last detail so you can make it happen at home.

The DoughIn a standing mixer, combine two packages of active dry yeast with ¼ cup and 1 Tbsp. room temperature water. Add to that 3¼ cups all-purpose flour, ¼ cup and 2 Tbsp. granulated sugar, 2½ tsp. salt, 5 large eggs, and 2½ sticks unsalted butter. Get that all together and take a break. This dough needs to rise for an hour "in a place that's not very drafty"—so definitely do not put it on your windowsill like all those commercials about what growing up in the U.S. with home-cooked dessert looks like.

The GooMeanwhile, go in on the goo. In a pot, begin melting 2½ sticks of unsalted butter over medium-high heat. Add 2 cups dark brown sugar and 1 Tbsp. honey, observing until the edges begin bubbling. Stir occasionally to make sure the sugar is fully melted by the butter. Top the mixture off with 2 tsp. salt, 1 tsp. vanilla extract, and 1 Tbsp. bourbon, then refrigerate. It ain't goo if it's runny.

Get That DoughThe dough has risen—so you'll need to punch it down to flatten it. Cut the dough into small balls, each a little bit bitter than a marble (generally between nine to 13 grams a piece), and roll them between your palms as if you were making cookies.

Get Your Hands DirtyIn a separate bowl, combine 1 stick melted unsalted butter with 2 cups granulated sugar and 2 Tbsp. cinnamon. Coat every last one of those dough balls in the mixture.

Bundt on the LineFill each mold in a bundt pan with approximately six dough balls. Let rise for one hour. Press out chilled goo, press a hole in the center (so it works with the bundt pan) and cap off each mold with a layer of goo. Pop the bundt pan in the oven at 350°F for 20 minutes (10 minutes, turn the pan, 10 minutes).

Sure, your auntie may be peeved you're suddenly (surprisingly!) less willing to run home for her signature baked goods during holiday get-togethers, but, hey, at least your kitchen will smell fantastic. At least there will be fresh, hot monkey bread.